Barbecued Brisket might sound intimidating, but it is totally not.
Start off by finding the best brisket you can get your hands on. Finding a good local butcher who buys from local farmers is hard to do, but if you can it pays to keep your local butcher happy!
We can’t always buy organic, natural, and local. We’re feeding seven here, and it’s already expensive! We do try when we can though, and it is important to me to support local business when I can.
This brisket starts with a really simple dry rub. Trim the excess fat off of your meat and rub with the seasoning mixture. Refrigerate overnight, and get on your grill the next morning. Keep a close eye on it, and grill slowly turning periodically for 6-8 hours.
Remove the barbecued brisket from the grill and let rest for 15 minutes.
Next, slice the brisket against the grain and pile it all into an oven-safe baking dish.
Pour in 1 cup of apple juice, 1/2 cup apple cider vinegar, and 1 cup of your favorite barbecue sauce. Cover tightly with tin foil and bake at 275 for 2-3 hours, or until meat is fall-apart tender.
- 6 lbs brisket
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon onion powder
- 1 teaspoon salt
- 2 teaspoon johnny’s seasoning salt
- 1 teaspoon cracked black pepper
- 1/4 cup brown sugar
- 1 1/2 teaspoon garlic salt
- 1 cup apple juice
- 1/2 cup apple cider vinegar
- 1 cup barbecue sauce
- Combine all spices and seasonings. Rub over trimmed brisket and chill overnight.
- Grill at 325 for 6-7 hours, turning periodically.
- Remove from grill, and let rest for 15 minutes. Slice against the grain, place in baking dish, and pour in 1 cup apple juice, 1/2 cup apple cider vinegar, and 1 cup of your favorite bbq sauce. Cover tightly with tin foil, and bake at 275 for 2-3 additional hours.
- Remove from oven and serve immediately.